Coffee composition



Patented Apr. 15, 1947 Frederick Pollack, Kew Gardens, N. Y.

' No Drawing. Application October 5, 1944,

Serial No. 557,371

2 Claims. (01. 99-152) This invention relates to a coil'ee compositionand particularly to a roasted and ground coifee comprising intimatelyadmixed, substantially dry lithium carbonate serving as flavorpreserving agent.

In the preparation of coifee for commercial distribution, the seeds ofthe fruit from the cores arabica or other species of miles tree aredried, pulp and parchment removed, and the beans preferably stored forsome time in the dry condition, to cause improvement of the flavor.

' The dry beans are later roasted and ground to powder or granular form.

The coii'ee prepared in standard manner undergoes rapid deterioration ofthe flavor. The coffee, best in flavor and taste directly after theroasting process, quickly develop; objectionable flavor and taste thatdecrease the palatability to the user and in some instances cause slightgastric disturbances.

Many researches hav been made in an eifort to find some means ofovercoming this problem.

after grinding. Thus there have been proposed or used vacuum canning ofthe ground coflee, replacement or air in the containers by carbondioxide or nitrogen, the use of oat flour in the paper wrappers forcodes, and the treatment qf ghe ground coifee with alcohol vapors, oatflour and corn flour, the cerealflours being known to contain anantioxidant.

Regardless of all of the efforts that have been made, it has beenconsidered necessary for the best flavor and taste to resort heretoforeto freshly roasted and ground coflee. As a result, there is a very largebusiness in the distribution of coffee immediately after roasting andportion may be made. When the proportion of the said agent used is toolow, the preserving efiect is not complete during the usual period ofholding of the coffee before use. When excessively large amounts oi theagent are used, there is an unnecessary waste of material without acompensating gain in the results. For most purposes the proportion ofthe flavor preserving agent should be within the approximate range 0.3to 3 parts for 100 partsby weight of the ground and dried coflee.

The lithium carbonate serving as the flavor preserving agent should bepresent in the codes as soon as possible after the coffee is ground.Thus it may be thoroughly admixed immediately after grinding of coffee.Also, the agent may be added to the roasted beans before grindingalthough the intergrinding thus effected is not necessary. If added tothe coffee a substantial period of time after the grinding has beenmade, the agent is effective from that time forward but, in thisinstance, there is development of objectionable flavor and taste duringthe period between the grinding and the addition of the flavorpreserving agent.

The coffee including the admixed preserving ever, the use of my flavorpreserving agent makes vacuum packing unnecessary for most purposes andbroadens the field of the oiled paper and like less expensive Packagesfor the retail distribution of coifee.

Lithium carbonate used as the preserving agent avoids earthy taste, inspite of the fact that lithium carbonate is sparingly but appreciablysoluble in water- (about 0.7 part to parts of boiling water).

Once the results of the use offlavor preserving agent of the kinddescribed has been noted, various explanations may be advanced toexplain the results obtained. It is considered that the flavorpreserving agent acts as an anticatalyst destroying materials as formedand which unlessremoved are positive catalysts of the development of oilflavor and taste. More specifically, the flavor preserving agentneutralizes acidity present after roasting or formed on aging and which,if not neutralized, would catalyze development of oil flavor.

It will be understood that it is intended to cover all changes andmodifications of the example of the invention herein chosen for thepurpose of illustration which do not constitute departure from thespirit and scope of the invention.

the said agent being lithium carbonate in the 5 proportion of about 0.3part to 3 parts for 100 parts by weight of the coflee.

2. A coffee composition comprising roasted and ground cofiee and asubstantially dry flavor preserving agent intimately mixed with thecoffee, the said agent being finely divided lithium carbonate.

FREDERICK POLLACK.

REFERENCES crrnn The following references are'oi' record in the file ofthis patent:

UNITED STATES PATENTS Number Name 7 Date Schilling Feb. 1'1, 1885Aeckerle Apr. 15, 1941 Schutz Aug. 20, 1901

